AllBusiness.com - The Restaurant Blog

Churchill Develops Appetizing Happy Hour App

Fri, 10 Jul 2009 09:20:00 GMT

This is probably the best app for any happy hour in the country. The possibilities are tantalizing, the profitability is something every owner should look into. Finally there is life for the happy hour. This app is very appetizing for those looking to incease profits and fill stools during a difficult day part ...

It's time to Bring Back the Happy Hour

Wed, 08 Jul 2009 12:35:00 GMT

In a recent article in San Francisco Magazine, one local restaurant owner explained how she approaches dinner out. She orders two appetizers rather than one entr?e. She takes precautionary steps to quell her appetite while at home by eating cheese and crackers. Essentially what she is looking for while on her trek to culinary enjoyment is more variety for less money...

Why Would Francis Ford Coppola Open a Restaurant?

Tue, 07 Jul 2009 10:15:00 GMT

The question here is, why would people with real jobs want to open a restaurant? Obviously, for Coppola its part of his creative empire and also a place where he can go and get a slice of pie that brings back the memories of youth.

Sonoma Spaghetti Shack Dumbs-Down Concept

Fri, 03 Jul 2009 09:35:00 GMT

To take the concept full circle, Kaplan has posted her hours next to the entrance of her space on a five-dollar hardware store-hours sign, while not opting for the typical sign announcing closings and opening hours. And, for the piece de resistance, she has posted an employee, in the bike lane of Broadway, holding a sign that reads...

Marsha McBride, Cafe Rouge, creates stars

Mon, 29 Jun 2009 12:00:00 GMT

McBride and her professional staff diligently work at the art of culinary adventure. Whether it’s a bar snack as simple as the spiced nuts or marinated olives, a house-made hot dog, or a hanger steak, you can see the attention to detail in every presentation ...

Vision Can be Blinding

Fri, 26 Jun 2009 11:45:00 GMT

Although vision is what it takes to be successful, too much can be more dangerous than too little. Making sure your customers are happy is more important that implementing a vision for something that only few can see...

This guy's cooking his way to stardom

Wed, 24 Jun 2009 10:05:00 GMT

Two years ago when I first met Tony Ounpamornchai at Sea Thai Bistro, his now famous Wine Country destination restaurant, I knew he had a talent. He possesses some of those same moves ...

Ten Tips on Sighting 'Unsightly'

Mon, 22 Jun 2009 02:10:00 GMT

The vision to notice things that are unappealing in the restaurant world takes a well-trained eye. This comes from years of experience. On Saturday I watched as a waitress took a water pitcher, dunked into a pan of hot water and proceeded to make coffee with the water and then repeated the excercise numeous times. This unsightly excercise could have been alleviated ot done outside of the customer's view...

At Chow, Unsightly Is Against the Rules

Fri, 19 Jun 2009 11:05:00 GMT

Wouldn't it be an accomplishment to run your restaurant for one complete day without seeing anything categorized as "unsightly"? Try it. Put a plan together and see what happens.

A Real Restaurant Head Scratcher

Tue, 16 Jun 2009 01:00:00 GMT

Every owner in the country continuously scratches their head wondering, one thing: Why? None of us can really answer that question. But, we do need to pay attention to those scratching their heads around us and the customers...